Barley Koji Worker (Miso Production)
むぎこうじこう（みそせいぞう）
Industry & Occupation
Classification
Summary
A job that manufactures koji using barley as raw material and handles the central process of miso making. Performs tasks from raw material processing to koji inoculation and fermentation management.
Description
The Barley Koji Worker (Miso Production) is a specialist who attaches koji mold (Aspergillus oryzae) to barley that has been washed, soaked, and steamed, and ferments it while managing temperature and humidity. They cool the steamed barley, stir and mix in the koji mold under appropriate temperature control, maintain a consistent environment in the fermentation tank, and promote uniform mycelium growth. During fermentation, they repeatedly make fine adjustments to temperature and humidity, perform stirring and inspections, and cultivate optimal koji. The completed koji is passed to the miso production process as raw material for the next step. Hygiene management, record keeping, and quality inspections are also important tasks, and the work is often carried out in high-temperature, high-humidity environments inside factories.
Future Outlook
With increasing demand for fermented foods, demand for artisans preserving traditional methods and quality control technicians will remain steady to some extent. Advances in mechanization and automation will require enhanced machine operation and quality control skills.
Personality Traits
Meticulous and courteous / Patient / Strong sense of responsibility
Work Style
Factory Work / High-Temperature Environment / Shifts / Standing Work
Career Path
Barley Koji Worker Apprentice → Barley Koji Worker → Factory Leader → Quality Control Staff → Production Manager
Required Skills
Hygiene Management / Koji Mold Inoculation / Measurement Techniques / Raw Material Processing / Temperature and Humidity Management
Recommended Skills
Basics of Fermentation Microbiology / Hygiene Management (GMP) / Machine Operation / Quality Control Methods (HACCP)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Required due to the need for precise temperature and humidity management as well as hygiene management. |
| Physical Stamina & Endurance | Required due to frequent transport of heavy raw materials and work in high-temperature, high-humidity environments. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Not a job that requires much creativity. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Miso Production Worker
Related Jobs
- Rice Koji Worker
- Soy Sauce Production Worker